Looking for the perfect blueberry muffin recipe? These muffins have the essence of Earl Grey tea and are bursting with favor!
It can be tricky to pair breakfast food with beer. You have to really want to drink a beer for breakfast or brunch, and that is totally OK. Believe it or not, I like a heavier beer for these muffins. With baked goods such as these muffins, I like to go with a porter. Maybe a porter with hints of maple syrup would be a great addition. A stout will be a bit too heavy. An amber ale would also work for this recipe, but a porter will really compliment the tartness of blueberries. Think chocolate-covered blueberries…that is the flavor profile I get when pairing these muffins with a porter!
It doesn’t get much better than the perfect brunch spread. Of course these blueberry muffins are perfect on all their own, but they are equally as good as an accompaniment to your Saturday brunch. Maybe serve them up alongside these avocado toasts or these fava bean toasts. Through in this super scrumptious breakfast bagel strata or sweeten things up with this spiced sweet potato bread. You really can’t go wrong with adding these muffins to your spread, or you could just indulge in them as a midnight snack like I tend to do. :)
These blueberry muffins can be made for the week as a grab-and-go breakfast item, or they are perfect for weekend brunch. These blueberry muffins have a hint of earl grey flavor that is not overwhelming, and the bursting blueberries add the perfect tart kick.
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- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar packed
- 2 tsp cinnamon
- 6 tbsp unsalted butter cold, cubed
- 1/2 cup buttermilk
- 3 Earl Grey tea bags
- 8 tbsp unsalted butter room temperature
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1/2 cup Greek yogurt
- 2 eggs large
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp kosher salt
- 1 1/2 cups blueberries fresh or frozen
- 1/3 cup blueberry jam
- Preheat the oven to 350 degrees F. Line 12 muffin tins with paper liners or spray the pan with a non-stick spray.
- In a small saucepan, bring the buttermilk to a gentle simmer over medium to low heat. Remove from heat. Add the tea bags and steep for about 20 minutes. Discard the tea bags.
- For the streusel, add the flour, brown sugar, cinnamon, and butter to a small bowl. Mix together with your hands until you have a crumbly mixture. Alternatively, you may place the ingredients in a food processor and pulse 4-5 times or until the mixture is crumbly/sandy. Set aside.
- Whisk together the butter, maple syrup, vanilla, steeped buttermilk, greek yogurt, and eggs in a large mixing bowl until smooth. Add the flour, baking powder, baking soda, cinnamon, and salt. Fold the ingredients together until just combined. Do not over-mix. Gently fold in the blueberries and blueberry jam, being careful not to over mix.
- Divide the batter among the prepared tins. Evenly sprinkle the streusel over the batter. Transfer to the oven bake for 30 minutes or until a toothpick comes out clean. Serve with a pat of butter.